Masoor Pulao - Shireen Sequeira

https://www.ruchikrandhap.com/masoor-pulao/

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Masoor Pulao

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Say yes to this pulao if you are a lover of rice & lentils 'cuz this pulao will totally perk your mood & jazz up your meal! Pair it with a simple raitha or an elaborate veg or non veg curry and you are sorted for the day (moodwise of course) 

Course: Main Course

Cuisine: Indian

Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

For the masoor curry:

• 1/2 cup whole masoor red lentils
• 1 green chilli slit (adjust to taste)
• 2 teaspoons ginger & garlic paste
• 2 medium onions finely chopped
• 2 to matoes finely chopped
• 2-3 teaspoons red chilli powder adjust to taste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• ghee or oil
• salt to taste

For the rice:

• 1-1/2 cups jeerakasala or basmati rice
• 4 cloves
• 1 " stick cassia bark or cinnamon
• 1 bay leaf
• 2 cardamoms slightly bruised

To garnish:

• 1 medium-small onion, finely sliced
• 1/4 cup cashew nut halves optional
• 1/8 th cup raisins optional
• chopped fresh coriander
• ghee or oil for frying

Instructions

1. Wash and soak the masoor in plenty of water for at least 8 hours or overnight, then discard the water and refresh with fresh water.
2. In a pressure cooker, heat the oil or ghee and fry the slit green chillies. Cover the pan to prevent oil from spluttering. Add the ginger-garlic paste as well and fry it on a low heat for half a minute or until the raw smell vanishes
3. Toss in the sliced onions and let them fry till translucent. Then add the tomatoes and salt and fry till they turn mushy and oil begins to separate
4. Add the turmeric, coriander, cumin and red chilli powders and fry for half a minute. Drain the whole masoor completely and add it in. Give everything a good mix and add a cup of water. Check salt and bring the mixture to a boil.
5. Cover pressure cook on full heat for two whistles. Remove the cooker from the heat and leave it undisturbed until you are able to remove the whistle easily. Open, stir and keep aside (if it is not yet tender, put it back on the heat and give it another whistle). The masoor dal should be tender but not overcooked or mushy.
6. To make the rice, first wash the rice in 2-3 changes of water, drain and keep aside. Bring 3 cups of water (double the quantity of the rice, using the same cup/measure) to a boil. You may use plain water or chicken or vegetable stock (or bouillon (stock) cube dissolved in water)
7. Heat the ghee or oil in a heavy based kadai/wok and add the whole spices - cloves, cinnamon or cassia bark, bay leaf and cardamoms. Let them sizzle on a low heat for a few seconds.
8. Add the washed & drained water and fry it for a couple of minutes. When the ladle begins to feel a little heavy add the freshly boiled water/stock mixture and turn up the heat. Give the mixture a good boil - let it bubble for a minute or so. Then reduce the heat completely to a sim and cover with a well fitting lid so no steam can escape. Keep a timer for exactly 5 minutes. Then turn off the heat and let the rice cook undisturbed for 15 minutes. After the time is up, open the pan and gently fluff up the rice using a fork. Cover and keep aside
9. While the rice is cooking you can heat oil or ghee in a small pan and fry the items for garnishing. First fry the sliced onions till they turn golden brown and remove on a plate lined with kitchen tissue. Next, fry the raisins & nuts separately until they turn golden. Remove on the plate.
10. Once the rice is ready, layer 1/3rd of the portion in a serving dish. Top it with a layer of cooked masoor dal mixture. Add another layer of rice and then a layer of the masoor dal. Continue till all the rice and masoor dal have been used up. Garnish with the fried onions, raisins & nuts. Sprinkle with chopped coriander and serve hot with raitha or salan (or curry)